Dried Lima Bean Casserole
Serve this unusual bean dish with chicken or beef.
4 cups (900 g) cooked dried lima beans, drained
1 onion, sliced
1 cup (250 ml) low-sodium chicken broth
¾ cup (180 ml) dry white wine
½ teaspoon red pepper flakes
1 tablespoon chopped fresh cilantro
2 tablespoons grated lemon zest
½ teaspoon paprika
Salt and black pepper to taste
Combine all ingredients in a 5½-quart (5.5-liter) nonstick Dutch oven; bring to a boil. Cover, reduce heat, and simmer 30 minutes, stirring occasionally. Uncover and cook 15 minutes longer.